How to make it

  • nuoc cham gung sauce: See Photo
  • In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste. Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.
  • Pork:
  • With a morter and pestle, grind lemongrass, garlic, shallot and jalapeno into a paste (you can also do this in your food processor). Rub pork chops with paste and pour soy sauce and honey over chops. Turn pork to coat; let stand while you preheat grill and make sides.
  • Steam rice and slice veggies for salad.
  • On charcoal grill, grill pork, about 12 minutes, flipping every 3 minutes.
  • During the last 3 minutes, place green onions on grill to get lightly charred.
  • To serve:
  • Place a pork chop, 2 grilled green onions and some salad on each serving plate, sprinkling a little nuoc cham gung sauce on the salad. With a small bowl, make mounds of rice and place on each plate. Top with fried egg. Serve with additional nuoc cham gung sauce on the side.

Reviews & Comments 4

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  • Good4U 6 years ago
    Main page Feature February 28, 2018
    Was this review helpful? Yes Flag
  • Cherrill 13 years ago
    Hi Luisa, Here in Spain, pork is the main meat so I'm always on the lookout for new recipes. This one sounds absolutely fantastic. Will try it out as soon as poss. Thanks!!
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  • mommyluvs2cook 13 years ago
    Wow! This sounds amazing!
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  • keni 13 years ago
    lovely :)
    Was this review helpful? Yes Flag

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